Bagels

For the bagels recipe, mix the wheat and rye flour together and then sift. Add salt and sugar to the flour, dilute the yeast in warm water and pour the flour over them. Add vegetable and mix everything and knead the dough for 15 minutes, until the dough becomes evenly mixed and viscous. Cover the dough with cling film and leave in heat for 30 minutes.

After the dough has risen and increased in volume, divide it into pieces weighing approximately 80 g. Flatten each piece with the palm of your hand into a cake, and then roll it out with a rolling pin into a small rectangle. Bend the upper third of the dough, smooth the fold with your hand and cover the lower third, also smoothing the fold.

Fold the dough envelope in half again and roll the dough into a sausage shape, about 25 cm long. Flatten one end of the sausage, roll the sausage into a ring. Put the unrolled end of the sausage into the flattened one and pinch it, smoothing the joints with your fingers. Cover the bagels with a towel or plastic wrap and let rise for 30 minutes.

When the bagels rise, lower them one by one into boiling water, turn over and soon remove with a slotted spoon, cook for about 30 seconds on each side. Line a baking sheet with baking paper, place bagels on a baking sheet and bake in a preheated oven at 220°C (430°F) for 15 minutes.